Spicy Ginger-Plum Salsa

½ each: lemon, orange and lime - zest and juice of each

2-4T Balsamic vinegar

1c craisins

¾c candied ginger - chopped

Combine zest, juice and vinegar in a little bowl. Put craisins and ginger in another bowl. Pour half the citrus-vinegar mix over them, stir together then set aside.

2¼# assorted 'pit fruit' - plums and apricots, peaches or nectarines
                                - chop-dice

1 lg Vidalia onion - chopped

~optional~ a few colorful mini-peppers – seeded, quartered-sliced

a sprinkle of salt and a generous amount of fresh-ground black pepper

½c raw (or brown) sugar

3 cinnamon sticks

Combine fruit, onions (and peppers) in a 3qt. pot. Drizzle with remaining juice, zest and vinegar mix. Let fruit in both containers just set a while to marinate. Later, bring this mixture to a boil then reduce heat to simmer. Cook this way 20-30 minutes. Now add the ginger-craisin fruit mix. Add sugar and cinnamon sticks. Stir, bring mixture back to simmering. Cover and cook another 20 minutes. Uncover, cook as stir occasionally until mixture begins to thicken.

Cool, store in several smaller covered containers. Makes about 2 quarts. This freezes well. These flavors go well with lamb, pork, chicken and turkey. Would be a great alternative to traditional cranberry sauce for Thanksgiving dinner and could be served warm or cold. . .Lin